The timing of Cecil Beaton’s Cocktail Book was fortuitous as more and more people at home in quarantine have taken up cocktail mixing and forgone social gathering.
The vice president of Antorini tells how 26 generations of history and tradition have shaped the family business.
A new book demystifies the complex region, its wines, and their makers, to enable connoisseurs and collectors to assemble a dream cellar.
For one weekend only, The Surrey will be open its private Upper East Side roof garden and bar up to a select few members of the public. Earlier this summer, The Surrey and Dom Pérignon unveiled the redesigned rooftop, timed to the launch of the Dom Pérignon Rosé Vintage 2006. The hotel’s exclusive rooftop has been transformed into an alluring rose garden, blanketed …
Women-centric wine and social club LBV is evolving into an entire lifestyle brand.
A London mainstay for the past decade, the Connaught Bar in Mayfair decided to commemorate its 10th anniversary with a gin of its very own. Blended and bottled in house, the spirit is the brain child of mixologist Agostina Perrone and combines traditional gin methods with a character all of its own.
Whiskey isn’t the only spirit best served sans mixers. In fact, BACARDÍ rums often boast the same level of depth and character as a whisky or scotch that is aged twice or three times as long. Part of its new portfolio of premium rums and comprised of four expertly crafted barrel-aged liquors, BACARDÍ Gran Reserva Diez is best served neat or on the rocks.